Note: After the couscous is boiled, the instructions say to spread it out on a cookie sheet to cool and dry. DON’T do as I did the first few times and use paper towels or waxed paper (unless you double layer it). The towels and paper will tear, and the couscous will stick – it will be a mess!!!! Pour the couscous straight on the sheet.

ISRAELI COUSCOUS SALAD – makes about 10 cups

1/3 cup red wine vinegar

2 T sugar

2 sliced shallots

3/4 tsp salt, divided

2 cups Israeli couscous

5T extra virgin olive oil, divided

2½ cups water

1/2 cup salted pistachio nuts, coarsely chopped and toasted

1/4 cup lemon juice

1½ tsp Dijon mustard

1/4 tsp red pepper flakes

1/2 cup peas (if using frozen, thaw before using)

3/4 cup feta cheese, crumbled

4 oz arugula, coarsely chopped

1 cup mint, chopped

3/4 cup dried cranberries

In a small saucepan, combine vinegar, sugar, shallots, and a pinch of salt. Bring to simmer, cover, and turn off burner. Let sit for 30 minutes to marinate and slightly cook shallots.

In a medium sized saucepan, put 1T olive oil and couscous. Using a medium/high flame toast couscous until it starts to brown (about 5 minutes), stirring often to cook evenly and prevent burning. Add in the water and 1/2 tsp salt. Bring to boil, lower heat to keep a simmer, cover, and cook 9 minutes – until most of water has been absorbed. Turn off heat and let pot sit covered for another 3-4 minutes to allow the rest of water to absorb. Pour onto a large rimmed cookie sheet, spreading couscous out to cool and dry for at least 15 minutes.